Sesame Chicken Recipe

Ash Tyrrell

Sesame Chicken Recipe

I just made this Honey Sesame Chicken and I can’t stop thinking about it—the crisp chicken, the sticky sauce, and that sweet-nutty aroma made every bite feel like a treat. When I mixed together the batter, fried the chicken, and whisked up the glaze, I felt like I was in a restaurant kitchen.

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Prep Time 20

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

1½ lb chicken breast or thighs cut into 1-inch pieces — thighs are juicier; breast stays lean.
1 teaspoon chicken bouillon powder — gives extra savory depth to the chicken.
½ teaspoon white pepper — subtle heat and more nuanced than black pepper here.
1 tablespoon water — to help distribute marinade ingredients evenly.
2 large eggs — help bind the batter and coat the chicken.
½ cup all-purpose flour — gives structure.
½ cup cornstarch — helps with crispness.
2 teaspoons of baking powder — adds lightness and air pockets in the crispy crust.
½ teaspoon salt — basic seasoning.
¼ cup water — to get batter to the right consistency.
2 teaspoons vegetable oil — small amount in batter smooths texture.
3 tablespoons light soy sauce — base umami with lower sodium.
1 tablespoon oyster sauce — deeper savoury flavour.
2 tablespoons rice vinegar — adds brightness & balances sweetness.
2 tablespoons ketchup — contributes tang and a bit of tomato-based umami.
¼ cup honey — the main sweet sticky, glossy component.
3 tablespoons brown sugar — adds molasses note & more depth.
3 tablespoons of water — helps adjust sauce consistency.
4 cloves garlic minced — for aromatic flavour.
1 tablespoon sesame oil — added at the end for a nutty finish.
2 teaspoons cornstarch — to thicken sauce.
3 tablespoons of water — to make the slurry.
Green onion sliced — for colour & freshness.
Toasted sesame seeds — for crunch & sesame aroma.

Method

I start by placing the cut chicken pieces in a bowl with chicken bouillon powder, white pepper, and a bit of water. I stir well and let it marinate for at least 10 minutes. This step gives the inside of the chicken more flavour and ensures seasoning throughout.
Next, I whisk together the batter ingredients (eggs, flour, cornstarch, baking powder, salt, water, oil) until smooth. I coat every piece of chicken thoroughly. Then I heat oil to about 365°F (medium-high) and fry in batches for around 3 minutes. After that I increase oil temp to ~375°F and fry again for 2 minutes to get maximum crispiness. I let the chicken pieces drain on a wire rack.
While the chicken rests briefly, I sauté garlic in a teaspoon of oil until fragrant. Then I add the sauce ingredients (soy sauce, oyster sauce, vinegar, ketchup, honey, brown sugar, water) and bring to a simmer. I make a cornstarch slurry and stir that into thicken sauce, then turn off heat and add sesame oil for aroma. Finally I toss in all the fried chicken so it's evenly coated, then sprinkle green onions and sesame seeds before serving.

Notes

I always measure temperatures when frying — using a thermometer helps me avoid under- or over-cooking, and prevents oil from degrading.
I don’t overcrowd the frying pot — frying in small batches keeps the oil temperature steady and keeps pieces crispy.
I double-fry (first at lower temp, then at higher) — that makes the chicken extra crunchy even after tossing with sauce.
I toast sesame seeds just before garnish — that little step adds flavour and better aroma.
I add sesame oil at the end only — if you cook it too long, it loses fragrance or burns.